Glossary & Abbreviations
Here is an explanation for the most common abbreviations and terms of the wine world that we use in our shop. Click on a term to find matching wines.
For very detailed information about wine, have a look at our extensive wine glossary in German.
Dry: max. 9 g/l of residual sugar.
Medium dry: up to 12 g/l of residual sugar.
Medium sweet: up to 45 g/l of residual sugar.
Sweet: over 45 g/l of residual sugar.
Table wines: The lowest quality produced in the EU.
Quality Wines: the grapes have to origin from a specified region and chaptalisation is allowed.
Kabinett: is a subclass of the Quality wines where chaptalisation is not allowed, can be everything from a full-bodied dry wine up to a medium sweet wine.
Prädikatsweine: no chaptalisation allowed, all of the following are Prädikatswein subclasses.
Spätlese: meaning "late harvest", not used on wine labels in Austria, even though a lot of wines are late havested.
Auslese: meaning "selected Harvest", very ripe grapes normally used for sweet wines.
Ice wine: the grapes have to be harvested in frozen condition, high concentration of sugar and acidity therefore even with high residual sugar very good balance.
Strohwein: the grapes have to be dried on a shelf of reed for months, that gives the a slight taste of reed and a very high concentration of the sugar.
Ruster Ausbruch: is a sweet wine from the famous city of Rust with the sugar level between BA and TBA.
Beerenauslese (BA): the grapes are exposed to the Botrytis fungal who is causing a noble rot that concentrates the substance and shrivelles the grapes. Very rich sweet wines are produced.
Trockenbeerenauslese (TBA): same production method as BA but the grapes are on the vine even longer, harvest in december or later is no exeption. It's the richest sweet wine with extremly high residual sugar of up to 400 g/l.
DAC - Districtus Austria Controllatus
the Austrian denomination for specific regional and origin controlled quality wine, comparable to the italian DOC and the french AOC.
Weinviertel DAC, since 2002, only Grüner Veltliner, with classic and reserve categorie
Mittelburgenland DAC, seit 2005, only Blaufränkisch, with classic and reserve categorie
Traisental DAC, since 2006, Grüner Veltliner und Riesling, with classic and reserve categorie
Kremstal DAC, since 2007, Grüner Veltliner und Riesling, with classic and reserve categorie
Kamptal DAC, since 2008, Grüner Veltliner und Riesling, with classic and reserve categorie
Leithaberg DAC, since 2010, Grüner Veltliner, Pinot Blanc, Chardonnay, Neuburger und Blaufränkisch
Eisenberg DAC, since 2010, only Blaufränkisch, with classic and reserve categorie
"Vinea Wachau Nobilis Districtus", short Vinea Wachau, is an association of winemakers from the Wachau, founded in 1983 to protect their wine region. Restricting the production of wine to the legally-defined growing area only, and the commitment without compromise to quality, origin and purity, are the association´s main principles.
Steinfeder: Fruity charm and a stipulated maximum alcohol of 11,5% characterize the lightest style of top Wachau wines.
Federspiel: This classic dry wine is distinguished by a strong, nuance-rich character and the alcohol content must be between 11,5% and 12,5%.
Smaragd: Smaragd is the name for the best wines of the Wachau. The minimum alcohol content has to be 12.5%. This, along with the highest grape ripeness and natural concentration are what make this world-class designation possible.
STK - Steirische Terroir und Klassikweingüter
Styrian Terroir and Classic Wine Estates is a free association of wine estates that are active in the promotion of their region’s traditional wine-related culture. It grew out of the group “Styrian Classic Vintners” (Steirische Klassik-Winzer), which was founded in 1986 and which, in 1993, created and successfully promoted the designation “Styrian Classic” as a symbol for fresh and fruity white wines made from typical Styrian grape varieties.
Steirische Klassik: young, crisp and fruity in style, stainless steel vinification, max. alcohol is 12,5%
Erste STK Lage: they need a minimum of 6 months aging, if labeled Reserve etc. then they are mostly aged in small wood casks and need a minimum of 18 months aging.
Große STK Lage: mostly aged in small wood casks they need a minimum of 18 months aging, if labeled Reserve etc. then they need a minimum of 30 months aging.